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Chocolate Velvet Cream


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  • 1 1/2 cups chocolate wafer crumbs
  • 1/3 cup margarine, melted
  • 1 8-ounce pkg cream cheese
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 2 eggs, separated
  • 1 6-ounce pkg semi-sweet chocolate pieces, melted
  • 1 cup heavy cream, whipped
  • 3/4 cup chopped pecans



Step 1

Heat oven to 325 degrees. Combine crumbs and margarine. Press into 13 x 9-inch baking pan or 9-inch springform pan. Bake at 325 degrees, 10 minutes. Combine softened cream cheese, 1/4 cup sugar and vanilla, mixing until well blended. Stir in beaten egg yolks and chocolate. Beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar; fold into chocolate mixture. Fold in whipped cream and nuts. Pour over crumbs, freeze. Garnish with shaved chocolate or whipped cream before serving, if desired.

10 to 12 servings.


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